In a medium bowl, thoroughly mash the ripe bananas with a fork until smooth and almost liquid-like, with very few lumps remaining.
Crack the eggs into the mashed banana and whisk until the mixture is uniform and slightly frothy.
In a separate small bowl, whisk together the coconut flour, cassava flour (or arrowroot), baking powder, salt, and optional stevia. This prevents clumps.
Add the dry to the wet and stir until just combined. The batter will be thick; let it rest for 2-3 minutes to allow the coconut flour to absorb the moisture.
Heat a non-stick skillet or griddle over medium-low heat.
Add about a teaspoon of coconut oil or butter and swirl to coat the surface.
Spoon about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter per pancake onto the hot skillet, gently spreading it into a small circle.
Cook for 2-3 minutes per side, until bubbles form on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes until golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt.
Keep the pancakes small, about 2-3 inches in diameter. This makes them much easier to flip without breaking apart.
